Marinated Elk Ranch Steak - Frontière Natural Meats

Cooking elk is a lot like cooking beef, but there are some important differences.

For one, elk is a much leaner meat. In fact, elk is prized for its lean protein content. A 4-ounce elk ranch steak has less than 2 grams of fat and 26 grams of protein compared to an Angus tenderloin steak of the same size, which has 9 grams of fat and 23 grams of protein. 

When it comes to cooking elk meat in recipes, that high-protein, low-fat attribute plays a role in how you cook the meat. For steak, that means you likely won't need to cook it quite as long as beef, depending on the thickness. You can also feel more comfortable serving it a bit more rare than beef. Overcooking elk can cause it to try out and eat tough. And with a tender, juicy cut like an elk ranch steak, that can make for a bummer of a dinner. 

Elk has a wonderful flavor on its own, but a marinade can help enhance that flavor and also ensure a juicy result, especially if you're cooking elk steak over high heat versus a low-and-slow method for an elk roast.

This recipe includes a beer-based steak marinade that will infuse some great flavor to enhance the meat. We suggest marinating for just a few hours before cooking, then patting dry and heating over a high-heat sear in a cast iron pan. These are thick steaks, so they won't cook in a flash. Still, you'll want to avoid overcooking. Aiming for about 125-130 for a medium-rare or medium is a good bet. Then, allow the steaks to rest for at least 5 minutes. This way, you'll get that tasty finish with plenty of juicy pink meat on the inside without losing the juices upon cutting into it.

Frontière Natural Meats offers a variety of elk meat products, including ground elk, elk chuck roast, elk stew meat and elk burgers. 

 

Elk Ranch Steak Recipe

makes two 8-oz steaks

Ingredients

2 8-oz All Natural Elk Ranch Steak
1 Tbsp unsalted butter

For the marinade:
1 c beer (we recommend a porter)
1/4 c brown sugar
1/2 c soy sauce
1/2 tsp fine pepper
4 garlic cloves, finely minced

Method
Mix all the marinade ingredients in a bowl. Unpack the thawed elk ranch steaks and place in a freezer bag or dish with a tightly fitting lid. Pour the marinade over the steaks and make sure the liquid works its way all over the meat. Place in the refrigerator for at least 1 hour (we left it for 5 hours).

Remove the steaks from the refrigerator and allow to rest, in the marinade, at room temperature, for about 30 minutes. Then, remove the steaks from the marinade and pat dry.

Heat a cast iron pan over medium-high heat. Add about a tablespoon of butter, then immediate put the steaks into the pan. 

Cook for about 5 minutes, then flip and turn the heat down to medium. After another 6 minutes, check the temperature. Continue to cook, if needed, until an instant-read thermometer reads 125 degrees F. 

The steak will continue to cook a little once you remove it from the heat. Place cooked steaks on a plate and allow to rest for 5-10 minutes. Then slice and serve.